Pumpkin Muffins {PCOS Friendly}

Last Sunday I made what turned out to be the BEST muffins I have ever made. Hands down. I over-estimated the amount of zucchini I needed for a recipe that we had early last week, so by Sunday, we had two zucchini left over, and I could not stand the thought of letting them go bad. It seemed to me that the most obvious solution was to bake something with them!

The recipe I finally chose was not healthy at all. It contained both sugar and white flour, two things I have not baked with in ages. But I went for it. After my doctor’s appointment Tuesday, I am wishing I had saved the zucchini and baked something PCOS- diet approved! The recipe I followed makes two loaves of bread, or twenty-four muffins, or in my case, twelve muffins and one loaf of bread. I usually make muffins for Andrew and me because we can easily freeze them and just take out a couple as we need them. I made the muffins for us, and the loaf of bread to take to my family when we visit them next week. They were a good “last hoo-rah” before cracking down on my new PCOS diet.

Since I have changed my diet since making the muffins, many of them are still sitting in the freezer uneaten. And I will certainly NOT be the one to eat them. But I figure PCOS is no reason to live a totally muffin-less life.

So for Wednesday night’s baking project I decided on pumpkin bread, for no specific reason other than that I happened to have all the ingredients handy:

Pumpkin Bread {PCOS Friendly}
  • 1 1/4 almond flour
  • 1 1/4 tsp. baking soda
  • Pinch of salt
  • 1/4 tsp. cloves
  • 1/4 tsp. cinnamon
  • 1/4. tsp. nutmeg
  • 1 C. pumpkin
  • 1/2 tsp. liquid Stevia
  • 1/3 C. coconut oil
  • 3 eggs
  • 1/3 C. water


  • Preheat oven to 325.
  • Combine dry ingredients in a small bowl and set aside.
  • In a large bowl, add 3 eggs, and beat until frothy. Then add 1 C. pumpkin, and mix until the lumps are gone. Add coconut oil and Stevia.
  • Add 1/3 of the dry ingredients, and then 1/3 of the water. Do this until all the dry ingredients and water are combined.
  • Pour the mixture into a greased loaf pan, or into 12 greased muffin cups (I used the little muffin/cupcake papers rather than greasing the cups.)
  • Bake for approx. 1 hr and 10 min if you are making a loaf of bread, or about 45 minutes if you are making muffins.

So, this is what I had for breakfast this morning. For the record, I always thought it odd when people take pictures of their food constantly, but that is exactly what I did today. In order to make tackling PCOS and getting pregnant a bit more bearable, I have decided to view it as an adventure… Just like I viewed Andrew’s starting chiropractic school. It was scary, unknown, and uncomfortable, but it was also an exciting adventure. So is the journey to fertility, and overall optimal health. It is an adventure! The past few days, I have been repeating that to myself over and over again….

P.S- It is a very small plate that this muffin is on… It’s not a giant muffin dwarfing the plate!

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